Springfield daily republic. [volume] (Springfield, O. [Ohio]) 1887-1888, 1887-08-29
SOME DAINTY DISHES.
EXAMPLES OF ePicUReAN COOKERY
IN THE EAST AND SOUTH.

Tn. National Dish Of Turkey-Ons Of
the Rice Dishes Of Itsiy-A Spanish
Observation-Disclosures Dainty-Per-
sta,. kabob-German Salads.
When American English and French
dishes pail upon tho taste there seems tn
he no reason why the east and the south
should not tempt one, if only for the
change. In fact, Turkish cookery Is
delicately cpicurean. 1t ranges, like the
French. through sonp. fish. entrees,
vegetables, roasts ard sweets. The
pilatf is n national dish, ard has the
charm of variety. for II is served IN many
forms The elaborate pilaff, as the dish
Of distinction. is prepared by first boiling
and then cutting small and frying brown
a chicken and a shoulder Of mutton: the
sane broth is used for both. the chicken
being cooked first; a pound of rice is next
washed, dried in a cloth, boiled five min
utes in the same broth. then drained and
Drowned with butter in 'ieep saucepan
n handful cf raisinS and enough water Ia
cover well the rice are next added, with
tablespoonful of saffron or curry, and an
onion sliced and fried brown in butter:
when the rice is tender the chicken and
mutton are warmed with il and II *
served with a garnish of hard noiled eggs
cut in rings.
TIE EISoTT0 OF MILAN.
Chief among the rice dishes of Italy Is
the risotto Of Milan and the cream Of rice
and chicken. To prepare the risotto, par
boil well washed rice in boiling water for
five minutes. draining and drying IT on n
| cloth, fry it brown with II little chopped
! onion and butter. and then stew 1t until
! tender in enough highly seasoned broth 10
cover il we'll it is necessary to watch 1t
| closely. and shake the saucepan. as the
rice absorhs the broth. To prevent burn
| ing. When the rice is done put 1t in a
buttered mold with shrcds of cold chicken,
tongue or ham. well shaken down busted
with grated cheese and drowned in the
| oven. Slices of mushrooms or a little
| curricd tomato sauce may be used as va
riations from the chicken or tongue.
The rice preparations of Spain demand.
to satisfy the native palate. our nifty or
| garlic. The rice is washed, boil d. well
| Drowned in butter: garlic forms the suhsti-
tute for the onion; then a6:; iwo large ripe
tomatoes, n spoonful of grated cheese, and
I
| fully: the rice SINNERS till tender in II
little broth. Frequently it is served with
slices Of ham, bacon, sausage, smoked
salmon or dried fish, any one OF these be
in- stewed with the rice.
Before the advent of the walnuts and
the wine. partake of a Portuguese dish Of
sweet rice A cupful Of rice is well
washed and boiled soft, with n pint and a
half of milk, four tablespoonfuls of sugar
| and bav leaf When the rice is soft the
| BAY leaf is removed, gill Of cream and
the yelks of four eggs are added, beaten to
a light foam, and the rice is then placed in
a dish and allowed TO cool. When per
fcctly cold the surface is busted with pow
| dered sugar and cinnamon; burnt almond
| dust is preferable, prepared by browning
peeled or blanchcd almonds in the oven
and then reducing then TO a fine powder.
A PERSIAN DAINTY.
The Persians flatter their guests with a
delicate little kabOb. one of their chief
dainties. This is a little lean lamb chop,
a tribe OF lat, lumn of kidney, one Of
liver. powdered all over with finely
chopped garlic, discreetly salted and pep
pered. served temptingly frothing upon a
silver skewer.
A German writer Coes-not wisely
into the etymology Of salads and gives us
the satisfactory information that it is a
| word derived from salt. hut he finds this
derivation extremely unsatisfactory when
| he is opposed by the succulent juices of
Of apples and oranges bananas and beet
root The first two in Germany are eaten
| with roast pig. A world renowned chem
ist wrote book upon salads. The salad
| of his invention was carefully treated in
the way of gently sprinkling abundantly
the lettuce leaves with oil and vinegar
cautiously mixed, then lightly shaken be
tween two sicves in order that the super
fluffy of oil and vinegar be allowed TO run
off; there then will remain sufficient OF
each to lend the true perfection Of flavor
The amateurs enthusiasm rushes into
eggs. He fails to comprehend that there
are hut four elements in a salad-the herb,
the oil the vinegar, the salt. An illustri-
ous salad is made by cutting into wafer
slices delicate fresh cucumber, with vim
egar, oil. salt. pepper and, if chosen. an ac-
compartment of onion; add that noble
fruit. the tomato, and some water crcss
without admiNture of other vegetables and
it is salad proper for gourmet.-New
York Post